Ensalada templada de bistró con filete de ternera a la plancha y verduras asadas

Ingredientes

• 300 g steak (e.g. entrecôte or bavette)
• 1 zucchini
• 1 red bell pepper
• 150 g cherry tomatoes
• 60 g arugula
• 40 g walnuts
• 30 g Parmesan, in thin slices or grated (optional)
• 2 tbsp olive oil (for the dressing)
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• Olive oil for frying
• A knob of butter
• Salt and freshly ground black pepper

Preparación

1. 1

   Take the steak out of the fridge 20 minutes before cooking so it comes to room temperature. Pat it dry with kitchen paper and season generously with salt and pepper.Cut the zucchini and bell pepper into large pieces. Halve the cherry tomatoes. Toss the vegetables with a splash of olive oil, salt and pepper.Heat the frying pan over high heat until it's very hot. Add a small splash of oil and place the zucchini and bell pepper in. Don't stir too much: leave the vegetables for 3 to 4 minutes so they get a charred edge. Then remove them from the pan and keep warm.Return the pan to high heat. Add a small knob of butter and sear the steak for 2 minutes per side for a pink center (or longer to taste). Then let it rest for 3 minutes on a cutting board under aluminium foil.Meanwhile, dry-toast the walnuts in a dry frying pan over medium-high heat, about 2 minutes, until fragrant. Keep an eye on them as they burn quickly.Make the dressing: mix 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard and a pinch of salt and pepper in a bowl or jar. Shake or stir well.Divide the arugula between two plates. Top with the roasted vegetables and cherry tomatoes. Slice the steak thinly into strips and arrange over the plates. Sprinkle with the toasted walnuts and, optionally, some Parmesan.Drizzle the dressing over just before serving. Eat immediately, as this salad tastes best lukewarm.